Instant Pot Broccoli Cheddar Soup (Printable)

Tender broccoli and sharp cheddar create this creamy, comforting soup prepared quickly in the Instant Pot for a warming meal any night.

# What You Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Base

05 - 3 cups vegetable broth or chicken broth
06 - 2 tablespoons unsalted butter

→ Dairy & Cheese

07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Spices & Seasoning

10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper to taste

→ Thickener

13 - 2 tablespoons all-purpose flour

# Directions:

01 - Set Instant Pot to Sauté function. Melt butter, then add diced onion and cook 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
02 - Sprinkle flour into pot, stirring constantly for 1 minute to form a smooth roux and cook out raw flour taste.
03 - Slowly pour in vegetable broth while whisking to prevent lumps. Add broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
04 - Seal lid and set to Manual High Pressure for 5 minutes. Once complete, perform quick release and open lid.
05 - Use immersion blender to purée soup to desired consistency, either completely smooth or slightly chunky.
06 - Set Instant Pot to Sauté Low. Stir in milk and heavy cream. Gradually add shredded cheddar cheese, stirring until fully melted and incorporated.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional cheddar or fresh herbs if desired.

# Expert Hints:

01 -
  • The pressure cooker transforms ordinary broccoli into something almost silky in just minutes
  • Sharp cheddar creates this incredible depth that makes restaurant versions taste bland by comparison
02 -
  • Never add cheese while the soup is still on high heat or it will separate into an oily mess
  • An immersion blender creates smoother results than transferring to a regular blender
03 -
  • Grate your own cheese because the anti caking coating on pre shredded cheese prevents smooth melting
  • Temper your milk by whisking in a small amount of hot soup first to prevent curdling

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